Famous Crab Bombs
Ingredients:
450 g (1 lb) jumbo lump crab meat (fresh, picked over for shells)
1 egg, lightly beaten
60 g (1/4 cup) mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tbsp fresh parsley, finely chopped (optional)
1/2 cup breadcrumbs (panko or regular)
1 tbsp lemon juice
Salt and pepper to taste
Butter or oil spray (for baking or air frying)
Directions:
Preheat oven to 200°C (400°F) or preheat your air fryer to 190°C (375°F).
In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, parsley (if using), and a pinch of salt and pepper.
Add breadcrumbs a little at a time just until the mixture holds together — don’t overmix to keep the crab lumps intact.
Form the mixture into round balls (golf ball-sized). You should get about 8–10 bombs.
Place on a parchment-lined baking tray or in the air fryer basket.
Lightly spray or brush the tops with butter or oil.
Bake: 15–18 minutes or until golden and heated through.
Air Fry: 10–12 minutes until golden and crisp outside.
Serve hot with lemon wedges, tartar sauce, or spicy mayo.
Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min
Kcal: ~120 kcal per bomb | Servings: 8–10 crab bombs